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Shredded Pork Enchiladas

Marissa Bolden
Chipotle rubbed pork shoulder shredded then rolled with asadero and cheddar in a corn tortilla. Topped with homemade enchilada sauce and cheese then backed to perfection.
Prep Time 1 hr
Cook Time 4 hrs
Total Time 5 hrs


  • 18 Corn tortillas
  • 3 c Asadero cheese
  • 3 c Cheddar Cheese

Enchilada Sauce

  • 1/4 c Chile de arbol dried
  • 8 California chilies dried
  • 10 Garlic cloves
  • 1 Serrano Pepper
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 1 Tb White vinegar
  • 1el Yellow onion
  • 6 Roma tomatoes

Pork Shoulder

  • 4 lb Pork shoulder
  • Salt
  • Black pepper
  • 4 Tb Chipotle canned
  • Garlic powder
  • Adobe Powder


  • Rub the pork shoulder with chipotle and season with salt, peppers, and garlic powder.
  • Roast at 400 for 3 hours. Shred once its cool enough to handle.
  • To make the enchilada sauce brown all ingredients listed. Once they have some color add to blender then blend till smooth. Once smooth return to the pan and simmer for 30 minutes.
  • Heat cooking oil and lightly fry each tortilla for 30 seconds. Fill each tortilla with pork and cheese. Place in the pan and cover with enchilada sauce.
  • Bake at 375F for 15- 20 minutes. Cover with remaining cheese the last 5 minutes.